Deviled eggs

Here’s a classic deviled eggs recipe—simple, creamy, and perfect for any occasion:

🥚 Classic Deviled Eggs Recipe (Makes 12 halves)

Ingredients:

• 6 large eggs

• 3 tablespoons mayonnaise

• 1 teaspoon yellow mustard (or Dijon, if preferred)

• 1 teaspoon white vinegar or lemon juice

• Salt and black pepper, to taste

• Paprika, for garnish

• Optional: chopped chives, dill, or hot sauce for extra flavor

Instructions:

1. Boil the eggs
   Place eggs in a saucepan and cover with cold water (about 1 inch above eggs). Bring to a boil over medium-high heat.
   Once boiling, cover, turn off heat, and let sit for 10–12 minutes.

2. Cool and peel
   Transfer eggs to an ice bath (or very cold water) to stop cooking. Let cool for 5–10 minutes.
   Crack and peel eggs under running water for easier peeling.

3. Prepare the filling
   Slice eggs in half lengthwise. Carefully remove yolks and place them in a bowl.
   Mash yolks with a fork until crumbly.

4. Mix the filling
   Add mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper to the mashed yolks.
   Mix until smooth and creamy. Taste and adjust seasoning.

5. Fill the egg whites
   Spoon or pipe the filling back into the egg white halves. (A zip-top bag with a snipped corner works well for piping.)

6. Garnish & serve
   Sprinkle with paprika. Optional: add fresh herbs, chopped pickles, or a dash of hot sauce on top.

🧊 Storage:

• Store in an airtight container in the fridge for up to 2 days.

• Best served cold.

Want to try a twist on classic deviled eggs? I can suggest variations like bacon-jalapeño, curry, avocado, or even smoked salmon.